Wasn’t it me who said just two days ago that I wasn’t ready for pumpkin yet? Yep, I guess it was, but stick with me for a minute here. Consider this pumpkin pie ice cream sort of a bridge between summer and fall, and therefore not really a violation of my “no pumpkin until it’s officially fall” rule. Although I make ice cream year-round, I think a lot of people feel it is a treat most closely associated with summer (apparently not everyone shares my desire to churn ice cream when it’s 10 degrees out and there’s snow on the ground). So, ice cream = summer and yes, pumpkin = fall. I’m probably not fooling anyone else, but that’s how I’m justifying to myself that it’s ok to make, eat and post pumpkin pie ice cream a full week before the calendar says it’s fall. Today’s the first day I’ve woken up and felt the chill of fall in the air, so I know it’s not far off.
I think this ice cream was technically called pumpkin ice cream but to me it tastes more like pumpkin pie so I took the liberty of adapting the name. It’s creamy, easily scoopable, and, for me, had just the right amount of spices. The flavor is everything that’s good about fall wrapped up in one treat. I think the ice cream would be perfect as an accompaniment to a number of fall desserts, but it’s also really good on its own with a few crumbled gingersnap cookies on top. I understand if you’re not ready to open those cans of pumpkin puree quite yet; I’m trying really hard to hold onto those last few days of summer too. But add this ice cream to your fall to-do list so you don’t forget to try it when the time comes!
Pumpkin Pie Ice Cream
adapted from David Lebovitz (originally from The Craft of Baking by Karen DeMasco and Mindy Fox)Β
2 1/2 cups half-and-half
1/3 cup plus 2 tablespoons (95 g) granulated sugar
1 teaspoon freshly grated ginger
1/2 teaspoon ground cinnamon
1 cinnamon stick
1/2 teaspoon freshly ground nutmeg
1/4 teaspoon kosher salt
5 large egg yolks
1/4 cup packed (60 g) dark brown sugar
1/2 teaspoon vanilla extract
3/4 cup (180 g) canned pumpkin puree
Whisk the half-and-half, granulated sugar, ginger, ground cinnamon, cinnamon stick, nutmeg and salt together in a medium saucepan. Heat the mixture over medium-low heat, stirring occasionally, until warm and bubbling around the edges.
In a medium heatproof bowl, whisk the egg yolks together. Slowly pour the half-and-half mixture into the yolks, whisking constantly, until completely incorporated. Transfer the mixture back to the saucepan and cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a wooden spoon (it will register between 170 and 175 F on an instant read thermometer).
Pour the custard through a fine mesh strainer into a heatproof bowl. Whisk in the brown sugar, then chill the mixture until very cold – at least 4 hours, but preferably overnight. Once cold, whisk in the vanilla extract and pumpkin puree. Press the mixture through a fine-mesh strainer again (you might be tempted to skip this step, but I don’t recommend it – the straining will ensure smooth ice cream), then freeze it in your ice cream maker according to the manufacturer’s instructions. Store the ice cream in an airtight container in your freezer.
Makes 1 quart
One of my favorite things from DG is the Pumpkin Pie Shake. Now that you have posted this I won’t have to go any more. (Well, maybe) Thanks for this one. It is my next IC!!
I put pumpkin ice cream on my list of possible recipes this fall – you’re making me want to pull the ice cream maker out and try it. π Love the gingersnap crumbles on top!
Ooo yummy. I am totally okay with justifying this as a end of summer not quite ready for fall dessert. I have had pumpkin recipes to make for awhile but I just haven’t been able to do it yet until the temperatures drop below 80. This ice cream will do π
Oh my. This looks good. Bookmarking now.
The wife has been itching for some pumpkin ice cream lately. Thanks to you I can solve that problem now!
I love you and your blog. That is all.
I bet my nephew would love this, he absolutely loves pumpkin pie! Very nice recipe and just in time for Canadian Thanksgiving in October!
I am so ready for pumpkin! Love the ice cream!
That ice cream looks so decadent! I love easy-to-scoop ice creams, meaning you can eat them twice as fast since you don’t have to wait! Ha!
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love pumpkin ice cream!! first got hooked on it when i had coldstone creamery’s “pumpkin pie in the sky!”
Looks so good! I need to buy an ice cream maker one of these days. Right now I just mix pumpkin pie filling and store bought ice cream together in a bowl ha! Oh by the way, I have been following your blog for a few months but wanted to finally say “hi”. Love your recipes and your pictures!
Fabulous! The texture make it looks so creamy and indulging. I will have some of it for my kiddies.
I eat ice cream all the time in the winter and I live were it can get down to -5 in the afternoon! Haha. I’ve always wondered about pumpkin ice cream, but I’ve never tried it. It sounds good, but I just don’t know.
I love pumpkin ice cream but have never made it! Definitely something I should try!
This is my dream right now. Delightful!
This looks delicious. Sounds like the perfect bridge between fall and summer to me. Now, what are you going to with that leftover pumpkin? π
Δ± never had pumpkin ice cream.. it should be delicious..
OK,maybe I’m the odd man out, but we’ve been making pumpkin ice cream all summer! Your recipe looks so good, and is definitely on my list to try next time.
Two of my favorite things rolled into one! Fantastic! π
I need this in my life.
This looks heavenly.
xo
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Who cares if it’s 10 degrees or 100?! It is always the perfect time for ice cream!
Definitely a good transition recipe! I have made this recipe a couple times and I really like it, but it’s the type of flavor Josh “forgets” about (this does not happen with flavors like chocolate chip).
i made pumpkin ice cream myself two weeks ago, also adapting david lebovitz’s recipe.
your’s looks gorgeous and really yummy!
greetings from germany!
I don’t want to hang onto summer! I am ready for fall! Now I am officially ready to crack open a can of pumpkin. This is going on my list, definitely.
MADE IT!! It was great!!
I am also not quite ready for fall! We tried pumpkin ice cream for the first time last year and loved it. Sounds like a good “not quite fall yet” compromise π
Bring on the pumpkin–I’m ready for it! This looks delicious.
I love pumpkin, and I agree that pumpkin ice cream is a great way to go from summer to fall. Yum! π
I’m ready for pumpkin! My husband doesn’t like it, but maybe I could make another ice cream for him and we’d both be happy.
I just made this last night and it turned out fabulous! It truly tastes just like eating a pumpkin pie. Instead of crushed gingersnaps on top I just sprinkled some graham cracker crumbs…YUM!
Hi Tracey, This recipe has been selected to be featured in a Recipe Guessing Game. Please share the following link with your friends and fans. To play, go here: http://knapkins.com/guess_games/217?source=facebook Congrats again!! π
Technically, this is pumpkin pie custard, not ice cream.
Technically, EvanZ is wrong. All french ice creams are egg custard based. That doesn’t make them any less “ice cream”.
By the way, if no kiddies are involved, throw a shot of vodka into the mix just before freezing. You can’t actually taste it, nor will the small quantity intoxicate you. However, it will give you that scoopable “grocery story consistency” now matter how long you leave it in the freezer.